The kind of cutting board you should be using

I am often asked, Wood vs. Plastic. vs. Glass vs. Paper - which is best, how do I properly care for, etc.  Here is a breakdown of the various types you will most often find in the market.

There are so many options available to the consumer now, that you can choose whatever you desire.  Wood, Plastic and Paper all being the best surface for your knife as glass tends to dull the blade.

Wood is usually the most expensive surface, and probably the widest array of styles to choose from - yet wood requires care.  This also applies to bamboo boards.  Cleaning wooden boards to keep them sanitary so no bacteria lays a battleground, as well as keeping it oiled so it doesn't dry out and crack too.  Mineral oil or beeswax are the best products for keeping boards maintained. 

Plastic boards are an alternative to wood, you can put them in the dishwasher and due to it being a non-porous surface, not many sanitary concerns.  Some manufacturers have even come up with a thinner profile plastic, coded boards so you only use certain boards for certain items, such as chicken or vegetables.  The white plastic boards tend to flake and peel over time, which may be a health concern for people not wanting to get plastic in their food.  Aesthetically, the white board is not something you want to use for entertaining.

Paper is surprisingly a new, alternative cutting surface that I have found to be a constant in my home.  Not only does it have the warmth of wood, it is light and also non-porous, so is also dishwasher safe.

Glass boards, although beautiful for entertaining and displaying prepared foods, are not good to be used as a cutting surface.